Rigatoni with Sardines, Tomatoes and Fresh Basil
Rigatoni with Sardines, Tomatoes and Fresh Basil
A bold Sicilian-style pasta of sardines simmered with diced tomatoes, chili and garlic, tossed with rigatoni and plenty of fresh basil.
Prep: 10 minutes · Cook: 20 minutes
What Is Rigatoni with Sardines, Tomatoes and Fresh Basil?
A southern-Italian pasta in the Sicilian tradition, where canned sardines break down into a rich tomato-chili sauce, brightened with a generous handful of fresh basil over rigatoni.
Why Make Rigatoni with Sardines, Tomatoes and Fresh Basil?
- Sardines bring big flavour and omega-3s
- Pantry-based and budget-friendly
- Chili heat balances the rich fish
- Ready in 30 minutes
- A taste of Sicily from the cupboard
Unico Products Used in This Recipe
Ingredients
- 1 can sardines (drained and rinsed)
- 1 can diced tomatoes in puree
- 1 onion (diced)
- 1 clove garlic (minced)
- 3 tbsp olive oil
- 1 tsp salt and pepper (each)
- 1 tsp crushed chili peppers
- 1/2 cup fresh basil (chopped, plus more to garnish)
- 450 g rigatoni (cooked)
- Asiago cheese (grated, to garnish)
Instructions
- Heat the olive oil in a large skillet and cook the onion and garlic until aromatic and tender.
- Add the sardines, tomatoes, salt, pepper and chili pepper; simmer for 10 minutes.
- Meanwhile, cook the rigatoni until al dente and drain.
- Toss the sauce with the cooked rigatoni and stir in the fresh basil.
- Garnish with more basil and grated Asiago and serve.
Cooking Tips
- Rinse the sardines to mellow their brine
- Let them break apart into the sauce as it simmers
- Use a sturdy pasta like rigatoni to stand up to the sauce
- Add basil off the heat to keep it fragrant
- Asiago's sharpness suits the rich fish — a little goes far
Frequently Asked Questions About Rigatoni with Sardines, Tomatoes and Fresh Basil
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1. Do sardines taste too fishy in pasta?
Simmered with tomato, garlic and chili they mellow into a savoury, anchovy-like depth rather than a fishy taste.
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2. Can I use sardines in oil?
Yes — drain and rinse them first as the recipe directs.
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3. What can I substitute for Asiago?
Pecorino or parmesan both work; some prefer seafood pasta with no cheese at all.
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4. Can I make it less spicy?
Reduce or omit the crushed chili; the dish still has plenty of flavour.
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5. How do I store leftovers?
Refrigerate up to 2 days; reheat gently with a splash of water.
Cooking Guides & Tips
Rigatoni with Sardines, Tomatoes and Fresh Basil Made Simple
Rigatoni with Sardines, Tomatoes and Fresh Basil is a bold, sunny dish straight from the pantry shelf. Unico sardines and tomatoes give it honest Sicilian character.